I made this soup when I had my good friend and neighbour over for lunch, and since it wasn't really planned I had to search my fridge for something to serve.. I found a large beetroot which was still nice and fresh, hence the intense magenta soup :DWe both agreed that this would make a great starter or lunch during the Christmas holidays, so will definitely be making this again :)

In a medium pan, heat the oil and cook the onion, celery and garlic on a medium heat for about 5 minutes. Peel and cut the beetroot into chunks (I recommend disposable gloves for this job!).Add the beetroot to the pan and pour over the stock.

Bring to the boil and simmer until the beetroot is almost tender, about 15 minutes. Add the lentils and simmer for another 10-15 minutes until both the beetroot and lentils are very tender.Pour everything into a blender or food processor and whizz until you're left with a beautiful magenta(ish) mixture:

Pour into the pan again, then add some more water if you think the soup is too thick. Season to taste and make sure it's piping hot. Ladle into two bowls, drizzle over the natural yoghurt and decorate with some fresh basil, if you like.Serve with some nice, crusty bread.